Re: Improving the espresso flow from my Silvia
I have recently puchased a Silvia, initially my shots were too rapid and runny, after setting the grinder to a finer setting and getting the tamp right my shots are pouring perfectly now with a good crema on top.
It took my a while to get my milk foaming method right, initially going too deep in the jug but now I am getting a pretty good microfoam.
Its a a steep learning curve after my Via Venezia.
cheers Greenman
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Re: Improving the espresso flow from my Silvia
yep Im envious :-/Originally posted by telemaster link=1184826905/0#3 date=1184831461If it tastes good and the quantity and time are right, then what could be wrong? Most people new to a Silvia would envy you!
All the best
Brett
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Re: Improving the espresso flow from my Silvia
Yes I am intentionally pulling ristrettos. In fact, I havent pulled a real double in quite a while, so Ill try that and see if the flow is more normal.Originally posted by Javaphile link=1184826905/0#5 date=1184853941
Are you intentionally pulling a ristretto? Normal output for a double basket/shot is 60ml in 25-30 seconds, not 30ml. If youre intentionally pulling a ristretto then what youre seeing sounds pretty normal.
Java "Avoids restrictions whenever possible!" phile
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Re: Improving the espresso flow from my Silvia
Are you intentionally pulling a ristretto? Normal output for a double basket/shot is 60ml in 25-30 seconds, not 30ml. If youre intentionally pulling a ristretto then what youre seeing sounds pretty normal.Originally posted by Caspa link=1184826905/0#0 date=1184826904When I brew my shots, I extract 30mls in 30 seconds, and the espresso tastes great, although the flow isnt a constant steady stream. For example, every 5 seconds the stream will stop for half a second, and then continue. The flow is exactly the same out of both spouts (so both spouts stop and start at the same time). Is there a simple solution to this problem (e.g. grind finer and tamp less, or grinder coarser and tamp harder)? Or would this be a channelling problem? I do my 30ml shots with the double basket filled right to capacity (no water on the top of the puck when it is removed from the group head, and a nice bolt impression in the puck).
Any ideas would be greatly appreciated!
Java "Avoids restrictions whenever possible!" phile
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Re: Improving the espresso flow from my Silvia
Heh, yeah I guess I am probably overreacting! Thanks for all the replies everyone!
I was just a little concerned - I am still getting a feel for the right balance between the coffee grind, dose amount, and tamping, and thought that I might be causing something that might be less than ideal for the perfect espresso. I just pulled a shot then with my grind a little finer, and the flow seems a bit more steady.
Cheers,
Anthony
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Re: Improving the espresso flow from my Silvia
If it tastes good and the quantity and time are right, then what could be wrong? Most people new to a Silvia would envy you!
All the best
Brett
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Re: Improving the espresso flow from my Silvia
Its when the stream gushes out non-stop in 15 seconds you have to worry Caspa.
--Robusto
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Re: Improving the espresso flow from my Silvia
Hi Anthony and welcome to CS!
That kind of flow isnt a problem, and its actually what many would aim for! At the least it indicates your pour speed is about right. Fresh coffee will sometimes do that I find particularly if the grinds a bit coarse, when you get a fairly thick stream which stops and starts (which I think is due to the rate the gases can escape). But if youre getting the right volume, consistency and flavour, why change?
Greg
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Improving the espresso flow from my Silvia
Hi all,
This is my first post here (although I have been a long-time observer), after recently getting a brand new Silvia (another happy Di Bartoli customer - I highly recommend their service)! I have a Rocky grinder, though I had this for a few weeks before getting the Silvia. I previously had a Sunbeam Ristretto (I am on a student budget!) with un-pressurised baskets, but the upgrade to a Silvia has been amazing. I have a quick question though, regarding the flow of the espresso out of the group handle spouts.
When I brew my shots, I extract 30mls in 30 seconds, and the espresso tastes great, although the flow isnt a constant steady stream. For example, every 5 seconds the stream will stop for half a second, and then continue. The flow is exactly the same out of both spouts (so both spouts stop and start at the same time). Is there a simple solution to this problem (e.g. grind finer and tamp less, or grinder coarser and tamp harder)? Or would this be a channelling problem? I do my 30ml shots with the double basket filled right to capacity (no water on the top of the puck when it is removed from the group head, and a nice bolt impression in the puck).
Any ideas would be greatly appreciated!
Cheers,
Anthony
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